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Beverages
—
Non-Alcoholic
5.
—
Black
raspberry
juice,
8
oz.;
gum
foam,
1
dr.;
simple
syrup,
enough
to
make
32
oz.
It
may
be
necessary
to
add
a
little
cochineal
coloring
to
have
the
glass
of
soda
the
right
shade.
6.
—
Raspberry
juice,
32
oz.;
granulated
sugar,
3J/£
lb.
Dissolve
the
sugar
in
the
juice
with
the
aid
of
heat.
For
use
add
20
oz.
of
this
to
40
oz.
of
simple
syrup
and
tint
to
required
color
with
a
raspberry
coloring.
7.
—
Proceed
as
directed
for
strawberry
syrup.
8.
—
Artificial.
—
a.
—
Orris
root
(best),
1
oz.;
cochineal,
2
dr.;
tartaric
acid,
2
dr.;
water,
2
pt.
Powder
the
orris
root
coarsely
together
with
the
cochineal;
infuse
in
the
water
with
the
acid
for
24
hours;
strain,
add
4
lb.
of
sugar,
raise
to
the
boiling
point
and
strain
again.
b.
—
Bruised
orris
root,
3
oz.;
acetic
acid,
2
oz.;
acetic
ether,
1 oz.;
alcohol,
1
pt.
Cochineal
to
color.
Mix
and
allow
to
stand
a
few
days;
filter
and
use
to
flavor
simple
syrup.
Rose
Syrup
Simple
syrup,
1
gal.;
essence
rose,
1
oz.
Color
pink
with
prepared
cochineal
and
acidulate
lightly
with a
solution
of
citric
acid.
Royal
Muscadine
Raspberry
syrup,
1
pt.;
grape
juice
syrup,
1
pt.;
rasp-
berry
vinegar,
2
oz.
Mix.
Pom*
2
oz.
into
a
mineral
water
glass,
fill
with
carbonated
water
and
serve.
Sangaree
Make
a
syrup
of
1
oz.
tartaric
acid,
1
dr.
acetic
acid,
8
oz.
claret,
2
pt.
port,
enough
syrup
to
make
1
gal.
Serve
1 oz.
solid
in
8-oz.
glass,
filling
with
carbonated
water.
Sarsaparilla
1.
—
Oil
of
wintergreen,
10
drops;
oil
of
anise,
10
drops;
oil
of
sassafras,
10
drops;
fluid
ext.
of
sarsaparilla,
2
oz.;
simple
syrup,
5
pt.;
powdered
ext.
of
licorice,
3^
oz.
50